This is one of those craveable salads. No, seriously. Like, I found myself subconsciously "mmming" with each bite. Roasting the citrus brings out the natural sugars and gives the fruit a caramelized flavor. Such a delicious contrast to the creamy avocado and crunch of the shallots and radishes. Light, fresh, herbaceous, refreshing, tart, sweet, and balanced all in one bowl. Although I used blood oranges, any citrus would be wonderful in this salad so feel free to play around with the recipe. This is definitely one of my new favorites and I hope it's yours too!
Roasted Blood Orange + Avocado Salad
recipe adapted from Bon Appetit
4 blood oranges, peeling and sliced in 1/4 inch rounds
2 lemons, quartered
5 oz mixed greens
2 watermelon radishes, thinly sliced (any variety of radish will do)
2 avocados, sliced
1 large handful fresh basil, roughly torn
1 large handful fresh mint, roughly torn
1 shallot, thinly sliced
1 T flour
5 T olive oil, divided
1 t honey
salt and pepper to taste
Preheat oven to 425 degrees. Toss the orange slices in 1 tablespoon olive oil and lay out on one half of a baking tray and sprinkle with salt and pepper. Lay the lemon quarters out on the other half of the baking tray and bake for about 15-20 minutes, until the fruit is caramelized. Set aside to cool. Head 2 tablespoons of olive oil in a small skillet over medium high heat. Toss the shallots in the flour and add them to the skillet. Cook until golden brown and crispy, about 2 minutes or so. Set aside. In large bowl, whisk together the remaining 2 tablespoons olive oil, the juice from the roasted lemon quarters, honey, and salt and pepper to taste. Add the greens, herbs, radishes, and orange slices and toss in dressing. Arrange the avocado slices on top and top with crispy shallots.